Pages

Wednesday, June 1, 2016

Salted Caramel Crème Brûlée

This is the most delicious creme brulee of all time. SERIOUSLY. Like...puts any other creme brulee I've ever had to shame. Because it's made extra rich with salted caramel sauce IN THE CUSTARD. And there are tons of gorgeous vanilla bean flecks (yes, that's what those little black dots are) AND the sugar on top is VANILLA SUGAR that is caramelized into that sugar crust that makes a creme brulee...a creme brulee. Next level stuff right here.

When you think about it--salted caramel creme brulee just MAKES SENSE. Since the sugar crust is just caramelized sugar-it's a natural progression to up the ante by cooking salted caramel in the custard. And then you have the richest, creamiest, most delicious and flavorful creme brulee of all time!

Let me walk you through Michael's experience of first trying this recipe:
"So the cream"--("custard" I interrupted him, "it's sort of like pudding,") "is caramel?"
"It's vanilla custard but with salted caramel sauce in it."
"And the brulyy"--("you mean the sugar crust?") "is made with vanilla sugar?"
"Yes..."
"What are the black dots?"
"Vanilla bean flecks."
"Oh."

And then he ate a bite and made a "Mmmmm" sound, and then, as if it took effort to speak, "This is very rich. But veryyy gooood."

True.

The day that I made these, Michael and I went to dinner with his dad, stepmom, and aunt and uncle. I-in a rare turn of events-was the only one who didn't order dessert, and I told them it was because I had salted caramel creme brulee waiting for me at home. Then Michael asked if I had tried any and I snorted, informing him I'd had 2. Everyone laughed and he said that it's always great when I make delicious things and then they're all eaten before he's even home to try them. To which I indignantly replied that there were 5 more at home! And he looked at me and said, "And tomorrow 2 more will be gone." And I was like, "Well...yeah...they're not super filling!" Michael then informed me that creme brulee is not supposed to be a meal.

Remove vanilla bean pod and place in a ziptop bag with about 5 tbsp. (or more) of granulated sugar. Close, shake, and set aside.

With an electric mixer, in a large bowl, beat egg yolks and 2 tbsp. sugar together until slightly foamy and pale yellow.

Slowly, in small increments, on low speed-mix in the cream from the saucepan until fully combined.

Pour the mixture evenly into the ramekins until almost filled to the top.

Fill roasting pan with hot water until it reaches about halfway up the ramekins.

Bake 40-50 minutes until the middles are set and not super jiggly but still have some give.

Carefully remove the ramekins from the water bath and let cool for 20 minutes, then refrigerate for at least 3 hours or up to 4 days.

Right before serving, sprinkle enough vanilla sugar onto the top of the creme brulee so that the surface is entire covered. Use a kitchen torch to melt and caramelize the sugar-or place under a broiler until evenly melted and browned (a kitchen torch is preferable, however).

Oh and if you're wondering what to do with those 4 egg whites you have leftover after using the yolks in this recipe...stay tuned next week, I have a great use for them!